Bucatini Alla Carbonara Recipe
Recipe information
Make Bucatini Alla Carbonara in just 30m. confit guanciale, pecorino romano, cracked black pepper
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Pasta
Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
2. Cook the Guanciale
In a large skillet over medium heat, add the guanciale and cook until it becomes crispy and golden brown, about 5-7 minutes. Remove from heat and set aside, leaving the rendered fat in the skillet.
3. Mix Eggs and Cheese
In a bowl, whisk together the eggs, grated Pecorino Romano cheese, and a generous amount of cracked black pepper until well combined.
4. Combine Ingredients
Add the drained bucatini to the skillet with the guanciale. Toss to combine and coat the pasta in the rendered fat. Remove the skillet from heat.
5. Create the Sauce
Quickly pour the egg and cheese mixture over the pasta, tossing constantly to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
6. Serve
Plate the pasta and finish with more grated Pecorino Romano and cracked black pepper. Serve immediately.
Local Coupons
No local coupons found for this recipe's ingredients.